Holiday Baking 2012Posted: December 16, 2012
I think you already gathered from my relentless excitement, my mom and I had our annual holiday baking weekend. It was….as predicted, as always…..wonderful.
Now, the two-stepped Swedish Rusks. Like mini biscotti and pretty much the best thing in the world. (Besides everything else we’re making. 😉 )
The Rusk “logs” have gone through their first 30 minutes of baking, then will be sliced up biscotti-style.
They are baked for another 30 minutes at 200 degrees. Dunk these in your coffee, people!
Moving along to….snowballs!
We made about 547 almond cookies.
And….I didn’t take pictures of the 547 finished cookies. 😦 But they were rolled in powdered sugar and are positively scrumptious.
We’ve learned a thing or two about these cookies. Not only do we love them so much that we make dozens, but because they bake at such a low temperature for such a long time (45 minutes to an hour), we hold them for the last of the baked goods.
Saturday morning – we continue to humiliate poor Bailey with reindeer antlers.
We also made a second double batch of Rusks. You just can’t have too many!
At the last minute, we whipped up 50+ chocolate cupcakes for my mom to bring to the children’s group at their church Wednesday.
In light of Friday’s tragedy, I echo the sentiments of so many – sadness, heartbreak, disgust, disbelief, anger, and generally a resonating sick feeling in my stomach. It feels like gluttony to have spent Friday and Saturday enjoying a cherished tradition with my mom and catching up on life with my dad. To further that, coming back home last night to David, Sam, Henry, and the four-leggeds. In the wake of such senselessness, I am overwhelmed with love for my family and absolute gratitude to have them in my life.
So, anyway. I feel very, very lucky.
Goodnight, and peace to those who are hurting in Connecticut now and in the many days to come.